Determination of Acrylamide Contents in Grilled Meat and Fish Foods through Gas Chromatography Tandem Mass Spectrometry (GC-MS/MS) in Bangladesh

Autor:	Anuj Kumer Das, Mohammed A. Satter, Mahbubul Morshed, G. M. M. Anwarul Hasan
Rok vydání:	2021
Předmět:	Chromatography Gas Chromatography/Tandem Mass Spectrometry Ornamental horticulture Industrial chemistry General Chemistry Food chemistry Biochemistry Elsevier Biobase chemistry.chemical_compound chemistry Acrylamide Drug Discovery Environmental Chemistry Fish Gas chromatography–mass spectrometry
Zdroj:	Oriental Journal Of Chemistry. 37:1046-1050
ISSN:	2231-5039 0970-020X
DOI:	10.13005/ojc/370505
Popis:	Grilled foods are important source of acrylamide which has neurotoxic, genotoxic and carcinogenic properties. In the present study, 105 grilled meat and fish foods were analyzed through Gas Chromatography Tandem mass spectrometry (GC-MS/MS) to detect acrylamide concentrations in Bangladesh. The average acrylamide contents in grilled chicken, tandoori chicken, chicken tikka kabab, chicken fry, beef kabab, beef grill, grilled fish were 80.27µg/Kg, 99.34µg/Kg, 83.13 µg/Kg, 73.98 µg/Kg, 68.19 µg/Kg, 81.52 µg/Kg and 48.39 µg/Kg respectively. The differences in the acrylamide contents in the products of same category were because of differences in thermal treatments during the preparation. In comparison with other studies, the results suggested that, consumption of those foods is safe for the consumers. This study will focus light on the fate of acrylamide during food processing and provide valuable information to access potential health risks through consumption of those foods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::82432261022eac422989beb5c4125cab https://doi.org/10.13005/ojc/370505 Zobrazit plný text záznamu